Savory Beef Vegetable Soup with Wild Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
20 oz. beef top sirloin steak (boneless)1 tbsp. black pepper1/8 cup flour1 tbsp. olive oil1 cup chopped onion1 cup sliced celery2 cups water1 cup sliced carrots1 large potato, diced6 cups beef stock1 cup green beans2 cups diced plum tomatoes1 cup sweet corn1 cup cooked wild rice2 tsp. thyme (fresh, if possible)1 tsp. savory (fresh, if possible)
1. Cut top sirloin into small pieces; size according to preference. Dust the sirloin with flour and pepper. Brown in olive oil and remove from pan. Saute the onion and celery in the same pan until soft and remove from pan.
Option: You can add flavor to the soup by deglazing the pan (after browning) with 1-2 tbsp. of your favorite drinking wine. Reserve liquid.
2. Boil the potato and carrots until just tender, but not soft. Reserve liquid. If using fresh plum tomatoes, simmer in 1/4 cup water. If using canned chopped, diced tomatoes, do not drain.
3. Heat beef stock to a simmer and combine all ingredients, including reserved liquids. Simmer for 1-2 hours on the stove (or in a crockpot).
Option: You can adjust sodium content by using home-made or a variety of commercially-prepared beef stock, or preparing stock from bouillon cubes or granules of your choice.
4. 15 minutes before serving, add thyme and savory. Add additional stock or water, to preference.
Note: Salt has been omitted from this recipe but can be added depending on preference and health concerns.
Number of Servings: 10
Recipe submitted by SparkPeople user FEATHEREDPINES.
Option: You can add flavor to the soup by deglazing the pan (after browning) with 1-2 tbsp. of your favorite drinking wine. Reserve liquid.
2. Boil the potato and carrots until just tender, but not soft. Reserve liquid. If using fresh plum tomatoes, simmer in 1/4 cup water. If using canned chopped, diced tomatoes, do not drain.
3. Heat beef stock to a simmer and combine all ingredients, including reserved liquids. Simmer for 1-2 hours on the stove (or in a crockpot).
Option: You can adjust sodium content by using home-made or a variety of commercially-prepared beef stock, or preparing stock from bouillon cubes or granules of your choice.
4. 15 minutes before serving, add thyme and savory. Add additional stock or water, to preference.
Note: Salt has been omitted from this recipe but can be added depending on preference and health concerns.
Number of Servings: 10
Recipe submitted by SparkPeople user FEATHEREDPINES.
Nutritional Info Amount Per Serving
- Calories: 231.5
- Total Fat: 6.5 g
- Cholesterol: 50.4 mg
- Sodium: 484.5 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 2.7 g
- Protein: 23.1 g
Member Reviews